Tuesday, March 27, 2012

The Daring Bakers March 2012: Dutch Crunch!

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

Dutch Crunch Topping
2 tablespoons active dry yeast
1 cup warm water (105-110℉)
2 tablespoons sugar
2 tablespoons vegetable oil
½ teaspoon salt
1 ½ cups rice flour

1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing- spreadable but not too runny. If you pull some up with your whisk it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
2. Coat the top of each roll with a thick layer of topping. Err on the side of too much- too little will not crack properly.
3. Let stand, uncovered, for any additional time your recipe recommends. For the rolls I made, I put them straight in the oven at this point.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The dutch crunch topping should crack and turn a nice golden-brown color.

Soft White Roll
1 tablespoon active dry yeast
¼ cup warm water
1 cup warm milk
1 ½ tablespoons sugar
2 tablespoons vegetable oil
1 ½ teaspoons salt
up to 4 cups all purpose flour

1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (the mixture should start to bubble or foam and smell yeasty.)
2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.
3. Add remaining flour a quarter cup at a time until the dough pulls away from the sides of the bowl (from  an additional 1½ to 2 cups of flour)
4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size.
6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each into a ball and place on a parchment lined baking sheet.
7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
8. Coat the top of each roll with the topping as described above.
9. Bake in a preheated 380° oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

Sauteed Portabella Sandwiches
4 Portabella mushrooms. Remove stems and gills, wash and wipe clean.1 ripe tomato, sliced4 slices mozzarella cheeseOlive oil
1. Heat olive oil in pan. Place portabella caps in hot oil, cap side down and allow to cook 1-2 minutes per side. 
2. Build sandwich in whatever order you wish. Really these are a simple, delicious sandwich that you can add different spices (think: basil leaves, garlic, parmesan cheese shavings, balsamic vinegar) but is pretty great in this minimalist form as well. 


  1. Your Dutch Crunch looks great! Did you like it?

  2. I did like it. We are also excited to track it down in San Francisco this summer when we go on our honeymoon and try the real thing!